Pumpkin Spice Pecan Latte.
Ingredients
- 1/2 cup raw pecans
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 2 cups milk
- 1/4 cup pumpkin butter
- 1/2-1 teaspoon pumpkin spice
- 3-4 shots espresso, or 1/2 cup brewed coffee
- 1/2 cup heavy whipping cream
Shop ingredients
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Instructions
- 1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside.
- 3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.
- 4. To make the Latte. Combine the milk, pumpkin butter, pumpkin spice (use to you taste), and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.
- 5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans.
- 1. Using an electric mixer, whip the cream and 1-2 tablespoons pecan syrup until soft peaks form.
Source
Original recipe: View Original